Low Carb Pumpkin Bread (Loaf)

With the holiday just around the corner, I think this Low Carb Pumpkin Bread would make a wonderful compliment to your Thanksgiving table.

In one of my you tube video, I asked my followers what kind of recipes would they like to see me create.
Rachell, had asked if I could make a nice low carb Pumpkin Bread. I questioned, is Bread and Loaf the same or if there was a difference between them? I tried looking it up on the net and really could not see the difference between them.

But I must say I came up with a to die for Low Carb Moist Delicious Pumpkin Bread or Loaf. What ever it is it’s worth it.

Lets get started and I will show you how to make it!

30 gram coconut flour

128 gram almond flour

1 cup powdered erythritol

20 gram psyllium husk

1 tablespoon pumpkin spice

2 teaspoon baking powder

1/2 teaspoon salt

84 grams soft salted butter

1/2 teaspoon liquid stevia

2 teaspoon apple cider vinegar

4 eggs

220 grams pumpkin puree

1 teaspoon maple extract

In a bowl mix all the dry ingredients, almond, coconut flour, psyllium,salt and erythritol together. Set aside.

In a 2nd bowl add butter mix with an electric beater, add pumpkin, eggs, stevia, vinegar and maple extract.

Gradually add in the dry ingredients and mix well.

Grease a 5 x 9 loaf pan, pour batter into the pan and level.

Preheat oven 350 F place in middle rack, bake for approximately 45 minutes. Check with toothpick if it comes out clear it will be done.

Serving: 15

Yield: 5.3 net carb

Stay Healthy and Live Well!

Gayle